🍋🥬 Lemon Pepper Chicken Pasta is EASY and ready in 15 minutes with comforting pasta, juicy chicken, and there is so much ZESTY flavor from the lemon, basil, and spinach! A family favorite, it’s perfect for busy weeknights!
Quick Lemon Pepper Chicken Pasta
I love the combination of lemon and pasta. It’s delicious in so many recipes, like my lemon butter garlic chicken pasta, Mediterranean lemon chicken pasta salad, and honey lemon chicken with angel hair pasta. However, this lemon pepper chicken pasta is my go-to when I need a foolproof option.
- Ready in 15 minutes, it’s fast and SO easy!
- Every bite is full of robust lemon flavor, which complements the basil perfectly.
- Light but satisfying, this is the oil-based, no-heavy-cream version of lemon chicken pasta. The olive oil and lemon juice coat the pasta beautifully, and the cooking juices from the chicken add tons of flavor. Want a creamy version? I’ve got you covered below.
- One of my favorite pasta dishes, this lemon chicken pasta is a guaranteed family favorite that’s perfect for a busy weeknight meal. Who can say no to al dente pasta, juicy chicken, and all that lemon-peppery and basil goodness?
Ingredients You’ll Need
To make this lemon pepper chicken and pasta recipe, you’ll need:
- Cooked rotini: Any short, sturdy pasta works great here. The nooks and ridges hold onto the lemon and olive oil better than long noodles. Small shells, wheels, bowties, or penne all work well
- Chicken breasts: Feel free to use chicken thighs if preferred. Or, use shrimp or salmon, if preferred, adjusting the cooking time as needed
- Seasonings: Lemon pepper seasoning and kosher salt
- Garlic
- Fresh lemon juice: Freshly squeezed gives the best flavor. You’ll need about 2 lemons. Save the zest if you want extra lemon punch
- Fresh baby spinach
- Fresh basil
- Parmesan cheese (optional but recommended): Freshly grated Parmesan stirred in at the end of cooking adds salty, savory depth that really ties the dish together
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Lemon Pepper Chicken Pasta
This is a 15-minute pasta recipe — it’s as easy as it gets! Pair it with a simple green side salad, and you’ve got dinner on the table in no time.
- Cook the pasta to al dente according to package instructions. Before draining, reserve about 1/2 cup of pasta cooking water, and set it aside. The starchy water is liquid gold, helping the sauce cling to the pasta! Drain the pasta, and set it aside.
- While the pasta cooks, add the diced chicken to an oiled skillet and season with lemon pepper. Cook until no longer pink, stirring and flipping for even cooking.
- Add the garlic, lemon juice, and spinach to the chicken. Cover and wait for the spinach to wilt.
- Add the chicken, spinach, and all cooking juices to the pot with the cooked pasta, and stir to combine
- Add the basil (and Parmesan if using), toss, and serve immediately.
What to Serve with Lemon Pepper Chicken Pasta
Recipe FAQs
I don’t see why not! Frozen peas, chopped broccoli, sugar snap peas, sautéed mushrooms, or sun-dried tomatoes are all great additions. Add heartier vegetables like broccoli to the skillet with the chicken so they have time to cook through. Delicate additions like peas or baby arugula can be stirred in at the very end with the basil.
Yes! For a creamy lemon pepper chicken pasta, after removing the cooked chicken from the skillet, add 2-3 tablespoons of butter to the pan, then pour in ¼ cup of chicken broth and ¼ cup of heavy cream. Add a squeeze of lemon juice, and let it simmer for 2-3 minutes until slightly thickened. Stir in a generous handful of freshly grated Parmesan, toss with the pasta and chicken, and serve. It’s a richer, creamier take on the same base recipe.
If you are a true lemon fanatic like my daughter, add a bit of lemon zest at the end. In addition to the lemon pepper and lemon juice, this really takes the lemon flavor over the top, but I recommend this only if you’re really into lemony things.
Or, include extra herbs and spices such as rosemary, thyme, garlic powder, Italian seasoning, or red pepper flakes to make the flavor your own.
You can also add freshly grated Parmesan cheese at the end of cooking. Or, toss the pasta with a heavy cream sauce for rich creamy lemon chicken pasta.
It can be! Swap in your favorite gluten-free pasta. Then, be sure to check the label on your store-bought lemon pepper seasoning. Many brands add starches or anti-caking agents that contain gluten. When in doubt, make your own by combining lemon zest, cracked black pepper, and salt.
Lemon Pepper Basil Chicken and Pasta
Equipment
Ingredients
- 1 pound rotini, cooked according to package directions (small shells, wheels, bowtie, penne, or small-shaped pasta may be substituted)
- 1.25 pound boneless skinless chicken breasts, diced into bite-sized pieces
- 4 tablespoons olive oil, divided
- 1 to 2 teaspoons lemon pepper, or to taste
- 1 teaspoon kosher salt, or to taste
- 3 to 4 cloves garlic, finely minced or pressed
- ¼ cup lemon juice
- 6 ounces fresh baby spinach
- ½ cup fresh basil, minced, or to taste
Instructions
- To a large pot, boil the pasta according to package directions; drain and return to the large pot.
- While pasta cooks, to a separate large skillet, add the chicken, drizzle with 2 tablespoons olive oil, evenly season with lemon pepper, salt, and cook for about 5 minutes, or until chicken is cooked through. Stir and flip intermittently to ensure even cooking.
- Add the garlic and cook for one minute, or until fragrant. Stir nearly constantly.
- Add the lemon juice, half the spinach, stir to combine, and cover skillet with a lid for about 2 minutes to encourage spinach to wilt.
- Add the remaining half of the spinach, and stir to combine until wilted.
- Add the chicken, spinach, and all cooking juices to the pot with the cooked pasta, and stir to combine.
- Add the basil, remaining 2 tablespoons olive oil, and stir to combine. Serve immediately. Recipe will keep airtight in the fridge for up to 5 days.
Notes
- 1. Optionally stir in about 1 to 2 teaspoons lemon zest for extra lemon flavor at the end.
- Optionally add about 3/4 cup freshly grated Parmesan cheese at the end.
- Storage: Leftovers will stay fresh in an airtight container in the refrigerator for up to 5 days. Reheat with a bit of olive oil in a pan over medium heat or in 20-30 second increments in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally posted August 16, 2019 and reposted August 27, 2021 with updated text.
great
great
Hello Averie,
This looks just so delicious not to try. Last time I tried making it using another recipe, I think I messed up with the amount of lemon. Definitely trying this week and will let you know.
Hello Averie,
This looks just so delicious not to try. Last time I tried making it using another recipe, I think I messed up with the amount of lemon. Definitely trying this week and will let you know.
I love lemon and you had me at 15 minutes! I am going to be so sad when summer is over and I can’t use my fresh basil out of my garden. I need to put this in my end of summer dinner hit list.
This is exactly why I posted this recipe today – because it’s an end of summer type “one last chance” recipe. I know, I will miss the abundance of basil this time of year too!
This looks amazing! Such a great weeknight meal option during back to school season!
Paige
https://thehappyflammily.com
Easy weeknight meal and still feels summery enough. I am not quite ready for pumpkin mac and cheese…almost though :)